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Eggless Christmas Cake

Healthycooking's picture
Ingredients
  Sultanas 3 Ounce (75 gram / 2/3 cup)
  Raisins 3 Ounce (75 gram / 2/3 cup)
  Currants 3 Ounce (75 gram / 2/3 cup)
  Glace cherries 3 Ounce, halved (75 gram / 2/3 cup)
  Chopped mixed peel 2 Ounce (50 gram / 1/4 cup)
  Apple juice 18 Fluid Ounce (250 milliliter / 1 cup)
  Toasted hazelnuts 1 Ounce (25 gram / 1/4 cup)
  Pumpkin seeds 30 Milliliter (2 tablespoon)
  Ginger stem pieces 2 , chopped
  Lemon 1 , rind finely grated
  Skimmed milk 4 Fluid Ounce (120 milliliter / 1/2 cup)
  Sunflower oil 2 Fluid Ounce (50 milliliter / 1/2 cup)
  Wholemeal self raising flour 8 Ounce (225 gram / 1 3/4 cup)
  Mixed spice 2 Teaspoon
  Brandy/Dark rum 45 Milliliter (3 tablespoon)
  Apricot jam 2 Tablespoon (For brushing)
  Glace fruits 2 Tablespoon (for decoration)
Directions

1. Place the sultanas, raisins, currants, cherries and peel in a bowl and stir in the apple juice. Cover and leave to soak overnight.
2. Preheat the oven to 150°C/300°F/ Gas 2. Grease and line an 18 cm / 7 in square cake tin.
3. Add the hazelnuts, pumpkin seeds, ginger and lemon rind to the soaked fruit. Stir in the milk and oil. Sift the flour and spice and stir into the mixture with the brandy or rum.
4. Spoon into the prepared tin and bake for about 1 1/2 hours, or until the cake is golden brown and firm to the touch.
5. Turn out and cool on a wire rack. Brush with sieved apricot jam and decorate with glace fruits.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Apple
Interest: 
Party, Healthy
Preparation Time: 
90 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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